Reese Cup Pie I

Reese Cup Pie I

22 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  BUCHKO

“This is really good. It will cure your craving for chocolate-peanut butter.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.)
  2. When all of the milk is incorporated with the peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes.
  3. Pour mixture into baked pastry shell. Chill at least 4 hours before serving.

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Reviews (22)

Rate This Recipe
Sarah Jo

Sarah Jo

I made my own pie shell from crushed oreos and a little butter and pressed it into a pie dish, baked it for 8 minutes and cooled it. I used chunky peanut butter and for a richer pie, I used cold evaporated milk. Right before I stuck it in the fridge, I sprinkled chopped Reese's PB cups over the top. Very easy and used pantry/fridge ingredients I had on hand. We're on a tight budget for a bit so I've got to use what I've got--this fit the bill. I'll update my review once we've had it for dessert. NOTE: This was good but with my changes it was better. I don't think it would have been half as good had I not made my own cookie crust and added chopped Reese's on the top.



Way to rich for me! It solidified fine (I used 1 cup of PB) and after a couple hours of chilling, I sprinkled some cut up Reese Peanut Butter cups over the top. Looked fancy and my sweet-tooth boyfriend liked it but tooooo rich for me. Although he would like to see me make this one again, I think I'll keep searching for dessert receips we BOTH enjoy. Thanks anyways.



I tried this recipe and it is great! It is very rich and creamy don't change a thing! This is a recipe I will make for my girls night this friday. Thanks for a great recipe!!

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Amount Per Serving (8 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 33.9 g
  • 11%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 536 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Pie VII


next recipe:

Peanut Butter Cup Pie Pudding Pops